Sabayon with Marsala
4 servings
15 minutes
Sabayon with marsala is an elegant and delicate dessert with Italian roots that has gained popularity in German cuisine. This airy cream made from egg yolks, sugar, and aromatic marsala has a velvety texture and a rich, slightly wine-like flavor. Historically, sabayon was considered a sign of sophistication and was often served in aristocratic homes. It can be enjoyed warm or chilled, accompanied by crispy cookies or fresh fruits, making it a versatile treat for any time of day. Its ease of preparation and rich flavor make it an ideal finish to an exquisite dinner.
1
Whisk the yolks with sugar until white foam forms.
- Sugar: 120 g
- Chicken egg: 4 pieces
2
Continue whisking and pour in the marsala.
- Marsala wine: 2 glasss
3
Place in a water bath over low heat. Stir constantly, do not let it boil. Remove from heat as soon as the cream thickens.
4
Serve hot or cold with cookies or fruits.
